|1/2||English cucumber, thinly sliced|
|1||tablespoon white wine vinegar|
|Salt and black pepper, to taste|
|1/4||cup chopped fresh parsley|
|1||tablespoon Dijon mustard|
|2||roasted red bell peppers, finely chopped|
|1||teaspoon hot sauce, or more to taste|
|Juice of 1/2 lemon|
|1||long or 2 short baguettes|
|2||pieces cooked hake (about 1 pound)|
|1||poblano pepper, sliced into rings, seeds removed|
1. In a bowl, layer the cucumber, vinegar, salt, black pepper, and parsley. Set aside for 15 minutes.
2. In another bowl, whisk the mayonnaise, mustard, red peppers, hot sauce, lemon juice, salt, and black pepper.
3. Split the long baguette and cut it into 4 even pieces. Or, split the short baguettes and cut each in half. Spread mayonnaise on the bottom, divide the fish among the sandwiches. Add cucumbers and poblano peppers. Spread mayo on the cut sides of the top pieces. Set them on the sandwiches.